It’s a monsoon time and what could be the better way to enjoy the cool breeze of air with warm Batata vada with spicy coriander chutney? This street food of Mumbai is almost guaranteed to be found at every chat vendor’s stall in entire Maharashtra and key ingredient in Pav-Vada – a staple food for hard working Maharashtrians. Follow this step by step photo recipe to learn how you can make this yummy snack at home in just 20 minutes and enjoy the monsoon to the fullest without worrying about the health risks of eating street food.

Add water (approx. 1/3 cup) little by little and stir continuously and make a lump free smooth batter. Consistency of the batter should be slightly thinner than dosa batter. If batter is too watery then add 1-2 teaspoons gram flour and if it is too thick then add little water and mix well.

Heat oil in a pan over medium flame for deep-frying. When oil is medium hot, dip each potato ball into batter and coat it evenly with hand or spoon and gently drop it into the hot oil. Drop 3-4 balls in a single batch and deep-fry them until light golden brown.

Drain excess oil using perforated spoon and transfer them over paper napkin on a plate. Deep-fry remaining balls. Batata Vada is now ready for serving. Serve hot with tea and green chutney / tomato ketch up.

Tips and Variations:

Mashed potato mixture will turn sticky if boiled potato has excessive moisture. If mashed potato has excess moisture, cook it in a non-stick pan until excess moisture evaporates. Transfer it to a bowl, let it cool for few minutes and then add tempering and mix properly.